Nutrition and Food Service Management

About the Program

An exciting career in the nutrition and food industry starts here. This program is designed to equip students with a strong management aptitude and the expertise needed to work in a variety of careers in the nutrition and food industries. This innovative program emphasizes the evidenced-based nutritional care of people from all ages and stages of life, providing instruction in community and clinical nutrition management, as well as in the marketing and promotion of nutritious living. Students will further receive instruction in food service and human resource management, highlighting innovation in menu development, customer service and product selection. Financial management of food services, food safety, food sciences, professional practice and quality management will be integrated throughout the program, to best prepare students for the food and nutrition workplace. Instruction will include integrated online, classroom, and simulation opportunities, to provide students with the opportunity to practice their practical skills prior to entering into the workforce. Additionally, students will participate in a hybrid practicum placement in food and nutrition management in the final semester of the program to consolidate their learning.

Note re: Admission Requirements

Grade 11 or 12 Chemistry, C or U, or equivalent or Conestoga College Preparatory Chemistry (SCIE1030) is recommended but not mandatory.

Admission Procedures

An academic strength is calculated by averaging the submitted marks of required subjects. If more than one mark is received for a required subject, the highest mark will be used in the calculation.

Ten (10) additional marks are added to each Advanced level, OAC, U, U/C, and post-secondary course used in the calculation of academic strength.

A sound mathematical background is important for success in this program and is considered during the admission selection process. Minimum cutoffs apply.

Program Requirements

Mandatory practicum health and safety requirements must be completed by students prior to student field/clinical placements. Successful placement completion is required for students to progress to program completion. To qualify for field/clinical placement learning experiences, students must present the following by the deadline indicated on the practicum package which will be distributed in class at the end of year one:

A complete immunization record including MMR, Tdap, Varicella, and Hepatitis B. Seasonal flu vaccination is required during flu season (October - March).

TB Testing: evidence of current 2-step or previous 2-step + current 1-step if more than one year has passed since 2-step testing.

Standard First Aid and CPR - HCP Level

A Police Check for Vulnerable Sector Screening (VSS). Police Checks must be clear of any unpardoned criminal offences. An unclear criminal record may result in the inability to participate in field placement/clinical which will jeopardize progress in the program. Acceptance for placement is at the discretion of the agency; some agencies may request students to provide a VSS completed within six months of placement start date. Students with criminal records are advised to meet with the program chair for academic counselling to determine program suitability.

Students will be required to complete a Food Handler Certificate.

In addition, students are responsible for costs associated with respirator fit testing required for clinical practice.

Tuition & Fees

Tuition fee details for the 2018-2019 year are listed below. Books and supplies are additional.

Estimated International fees based upon the previous academic year (2017 / 2018) for Nutrition and Food Service Management - Program # 1379

Doon - Fall 2018 Level 1 & 2 (Program Start: 2018-09-04)

Description

Fall 2018

Winter 2019

International Program Tuition

$6000.00

$6000.00

Student Priority Fee

$50.65

$50.65

Recreation/Athletics Fee

$70.50

$70.50

Graduation/Alumni Services Fee

$28.45

$28.45

Administration Fee

$25.90

$25.90

Technology Enhancement Fee

$142.75

$142.75

CSI Capital Development Fee

$72.65

$72.65

CSI Association Fee

$110.00

$110.00

CSI - CSA

$5.75

$5.75

CSI Health Plan Fee

$295.00

$0.00

Health Documentation Fee

$0.00

$0.00

ISR

$375.00

$375.00

International Health Fee

$485.00

$0.00

ONE Card Fee

$12.75

$12.75

CSI Legal Protection

$28.00

$0.00

Session Total

$7702.40

$6894.40

Year Total

$14596.80

Doon - Winter 2018 Level 2 & 3 & 4 (Program Start: 2017-09-05)

Description

Winter 2018

Fall 2018

Winter 2019

International Program Tuition

$5950.00

$6000.00

$6000.00

Student Priority Fee

$49.95

$50.65

$50.65

Recreation/Athletics Fee

$69.55

$70.50

$70.50

Graduation/Alumni Services Fee

$28.10

$28.45

$28.45

Administration Fee

$25.55

$25.90

$25.90

Technology Enhancement Fee

$140.80

$142.75

$142.75

CSI Capital Development Fee

$70.54

$72.65

$72.65

CSI Association Fee

$110.00

$110.00

$110.00

CSI - CSA

$4.56

$5.75

$5.75

CSI Health Plan Fee

$0.00

$295.00

$0.00

Health Documentation Fee

$0.00

$106.00

$0.00

ISR

$375.00

$375.00

$375.00

International Health Insurance

$0.00

$0.00

$0.00

International Health Fee

$0.00

$485.00

$0.00

ONE Card Fee

$12.60

$12.75

$12.75

CSI Legal Protection

$0.00

$28.00

$0.00

Session Total

$6836.65

$7808.40

$6894.40

Year Total

$14158.30

$14702.80

Financial Assistance

The Ontario Student Assistance Program (OSAP) is a needs-based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website. Students can also print the application booklet through the OSAP website.

Graduate Opportunities

Graduates will be well trained to manage food services and the nutritional needs of individuals and groups in clinical and community settings in collaboration with registered dietitians and other health care professionals. Career opportunities exist in managing food and nutrition departments in hospitals, long term care homes, retirement homes, correctional facilities, educational institutions, community food service providers, restaurants, food production companies, and other hospitality locations.

For more details on related occupations, job market information and career opportunities, see the Government of Canada website: http://www.workingincanada.gc.ca

Pathways & Credit Transfer

Conestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions.

Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.

Prior Learning Assessment and Recognition (PLAR)

Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement for current courses. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. Successful completion of the assessment results in an official course credit that will be recorded on the student's Conestoga transcript. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.

Program Courses

Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation. Hours: 42Credits: 3Pre-Requisites:CoRequisites:

Description: This course focuses on nutrition concepts, guidelines, and recommendations to promote healthy food consumption. Topics will focus on the macro and micronutrients of a healthy diet including carbohydrates, proteins, fats, vitamins, minerals and water. Students will also examine the link between diet and healthy body weight. Throughout the course, application of nutrition concepts for personal health promotion and healthy nutrition habits will be emphasized.Hours: 42Credits: 3Pre-Requisites:CoRequisites:

Description: This course will provide a foundation in the professional, philosophical and ethical issues relevant to a food and nutrition manager and will expose students to the varied environments of the food and nutrition professional. Concepts such as professional conduct, confidentiality, informed consent, and professional boundaries will be discussed. Industry associations impacting the workplace will be explored, while examining the scope of practice, key skills and nutrition care duties of a nutrition manager. A study of evidenced-based practice and research literacy will also occur. Students will develop materials and resources that will be beneficial in supporting personal and professional development throughout the program.Hours: 42Credits: 3Pre-Requisites:CoRequisites:

Description: The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment, particularly in health care, is emphasized in this course. Relevant legislation and industry best practices for health, safety, sanitation, quality assurance, and client satisfaction are explored from a food service management perspective.Hours: 28Credits: 2Pre-Requisites:CoRequisites:

Electives: General Education
Student must complete a minimum of 42 Hours

Description: This course explores each stage of the lifecycle from conception onward. The nutritional screening, requirements and care will be discussed in the context of physiologic and cognitive development. Dietary and physical activity recommendations for each age group will be discussed. Conditions, interventions and current trends that have a nutritional impact for each age group will be explored. Strategies to promote nutrition within the communities will be discussed throughout the course.Hours: 42Credits: 3Pre-Requisites: HEAL1095CoRequisites:

Description: This course applies the principles of food science and food processing to nutrient content and availability including the physical and chemical composition of foods. Methods of food purchasing, preparation, storage, and the influence of biotechnology and food additives will also be discussed. Students will be introduced to the principles of menu planning for optimum nutrition and sustainability in food systems. Hours: 42Credits: 3Pre-Requisites: HEAL1095CoRequisites:

Description: This course introduces students to the concepts of modifying and interpreting food restriction for various personal preferences and medical conditions. Community populations and low nutrition risk conditions, including drug-nutrient interactions, respiratory disorders, gastrointestinal disease, and hematological disease will be studied in depth. The anatomy, physiology, and pathophysiology of body systems involved in diseases with nutritional consequences will be explored. Students will become proficient in the nutrition assessment of community clients and patients with low nutrition risk conditions, and will apply the nutrition care process through case study assignments. Nutrition and health promotion to the greater community will also be studied and applied. Hours: 56Credits: 4Pre-Requisites: HEAL1095CoRequisites: MGMT1680

Description: This course will enable students to understand principles of cost controls, basic accounting, and budgeting within food services. Students will be exposed to cost control calculations within various areas of food services in conjunction with reviewing costing principles, preparing operating budgets, income statements and balance sheets for food service management. Hours: 42Credits: 3Pre-Requisites: DIET1170CoRequisites: MGMT1660

Description: This course will introduce students to food service systems, operations, and menu planning from a management perspective. Topics will include components of food services, food operations, government legislation, procurement, receiving, storing and inventory, and food production from a management lens. Students will utilize industry computer software throughout the course for application of theoretical concepts. Hours: 42Credits: 3Pre-Requisites: QUAL1130CoRequisites: FIN1080

Description: In this course, students will demonstrate principles of effective communication, counselling, and customer service including appropriate application of various communication channels within dietetic practice and management. Students will develop counselling, teaching, and customer relation skills and demonstrate effective oral, written and non-verbal communication skills through case study application of theory with standardized patients.Hours: 42Credits: 3Pre-Requisites:CoRequisites: DIET1160

Description: This course is designed to study aging from a Canadian perspective. The demographic profile, physiological processes, sociological theories, and attitudes towards aging will be addressed. Emphasis is on the nutritional implications related to changes in the aging process. Swallowing disorders, changes in taste and texture modified diets will be studied.Hours: 42Credits: 3Pre-Requisites: DIET1120CoRequisites:

Description: This course is an in-depth study of menu management, with a focus on menu planning within healthcare foodservices. Students will plan menus that accommodate the various needs of clients and patients with various nutritional, dietary and medical needs, while respecting cultural and religious requirements and personal preferences. Application of cost control principles to the menu, including recipe standardization, will also be explored. Hours: 42Credits: 3Pre-Requisites: DIET1150CoRequisites:

Description: In this course, a continuation from Clinical Nutrition Care I, students will continue to build their skills in modifying and interpreting food restriction for various medical conditions. This course emphasizes the nutritional assessment and care for patients with diagnosis of diseases with low to moderate nutrition risk, including neoplastic disease, musculoskeletal disease, cardiovascular disease, diabetes mellitus, pancreatic disease, liver disorders, neurological disorders, and renal disease. The anatomy, physiology, and pathophysiology of body systems involved in diseases with nutritional consequences will be explored. Students will become proficient in the nutrition assessment and care of patients with low to moderate nutrition risk, and will apply the nutrition care process and utilize critical thinking skills through case study assignments.Hours: 56Credits: 4Pre-Requisites: DIET1160CoRequisites: DIET2150

Description: In this course, students will apply problem solving and critical thinking within food services and nutrition care management through analysis and presentation of case studies. Application of knowledge and skills obtained through previous course work will occur in standardized patient settings and through group discussion of mock cases. Case studies will consist of a combination of human resource management, clinical nutrition management, and food service management issues.Hours: 42Credits: 3Pre-Requisites: DIET1160, MGMT1660CoRequisites: DIET2140, MGMT2140

Description: This course is a study of the Human Resources Management (HRM) function in the food and nutrition industry. Supervisory aspects of HRM are explored, including hiring, coaching, training, scheduling, and conducting performance appraisals of staff. Management practices and environmental factors will be examined for influence on individual and team behaviours, as well as organizational effectiveness. Related HRM legislation and unions are also examined. Hours: 28Credits: 2Pre-Requisites:CoRequisites:

Description: In this course, students will explore management functions in food services, integrating new content with material covered in Food Service I to reflect upon and analyze food service operations using a systems approach. Topics will include facility planning and design, marketing and revenue generation, sustainability in food services, organizational design, performance improvement, and strategic planning. A particular emphasis will be placed upon continuous quality improvement for foodservice operations.Hours: 42Credits: 3Pre-Requisites: MGMT1660CoRequisites: DIET2150

Description: This course focuses on developing awareness and skills for the student to safely manage and conduct him or herself within a variety of employment settings. Through the nine units of the course, participants will have the opportunity to enhance their understanding and knowledge of General Health and Safety guidelines, including WHMIS, Fire Safety and Workplace Violence. The unit on Accessibility for Ontarians with Disabilities Act will instruct the student on the requirements for Accessible Customer Service and Integrated Accessibility Standard Regulations. General information on Safe Driving, Privacy of Information and Hand Washing will be addressed as well. The course also provides participants with critical information regarding their insurance coverage (WSIB or other) while employed. As well as guidelines to follow in the event of an injury. Participants will receive a printable Record of Completion upon successful conclusion of this course, in order to demonstrate awareness of safe working practices to their employers. Hours: 14Credits: 1Pre-Requisites:CoRequisites:

Electives: General Education
Student must complete a minimum of 42 Hours

Description: In this course, a continuation of Food and Nutrition Case Studies I, students will apply problem solving and critical thinking within food services and nutrition care management through analysis and presentation of case studies. Application of knowledge and skills obtained throughout the program, as well as in practicum placement, will occur through discussion and presentation of real world case studies, with an emphasis on current trends in the industry. Hours: 56Credits: 4Pre-Requisites: DIET2150CoRequisites: MGMT2180

Description: This course will summarize and consolidate principles of professional practice learned and applied throughout the program. This course will provide an in-depth study of interprofessional practice within food and nutrition care. Consolidation of professional portfolios developed throughout the program will also occur within this course. Students will develop industry best practices through discussion of professional issues encountered in practicum placement. Hours: 42Credits: 3Pre-Requisites: MGMT1650CoRequisites: MGMT2180

Description: Practicum placement will provide students with the opportunity to apply their knowledge and understanding of the management of a food service department and nutritional care in a practice setting. Students will have the opportunity to apply theory related to food service management, including procurement, human resources management, financial management, and menu planning. Students will also have the opportunity to practice nutrition assessment and care planning in collaboration with other health care professionals. Hours: 240Credits: 8Pre-Requisites: DIET2140, MGMT2140, OHS1320CoRequisites: MGMT2150

Electives: General Education
Student must complete a minimum of 42 Hours

Program Outcomes

Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients.

Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures and industry best practices for health, safety, sanitation, quality assurance and client satisfaction.

Manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals.

Support others to work professionally and ethically in accordance with industry, organization and legal standards.

Monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and inform the management and delivery of food and nutrition services.

Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.

Contribute to the hiring, coaching, training, scheduling, supervision and performance management of department staff in accordance with human resources, labour relation, workplace health and safety and industry best practices.

Apply industry best practices, financial constraints, and principles of social responsibility and environmental sustainability to inventory management and procurement of goods and services.

Contribute to the analysis of food and nutrition services and operations and the implementation and evaluations of changes, to support continuous improvement.

Contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments.

Select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.

Promote food and nutrition services and healthy living to support marketing plans and the general well-being of clients.

Evaluate personal application of strategies, concepts and values required to enhance quality of life for oneself in both personal and professional settings as a food and nutrition professional.

Contribute to the overall care of clients of all ages and stages in a variety of healthcare and community settings in collaboration with the interprofessional team.

Program Advisory Committees

The College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs.

For program information, call the Information Centre at 519-748-5220 ext 3656.

Disclaimer

The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.

Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.